Ian Flores, who owns Mr. and Mrs. Miscellaneous, along with his wife Annabelle Tapacio clinks glasses with daughter Mia 4. The popular ice cream shop owners encourage Mia 4 to cook with them on their day off.

Ian Flores, who owns Mr. and Mrs. Miscellaneous, along with his wife Annabelle Tapacio clinks glasses with daughter Mia 4. The popular ice cream shop owners encourage Mia 4 to cook with them on their day off.

Photo: Lance Iversen / The Chronicle

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Bacon!

Bacon!

Photo: Lance Iversen / The Chronicle

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Annabelle Topacio flips ebleskivers.

Annabelle Topacio flips ebleskivers.

Photo: Lance Iversen / The Chronicle

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Annabelle Topacio and Ian Flores, along with their daughter Mia 4 prepared their favorite dinner, breakfast.

Annabelle Topacio and Ian Flores, along with their daughter Mia 4 prepared their favorite dinner, breakfast.

The Feature: Tara Duggan explores the world of koji, an ingredient that has been used for centuries in Japan to make soy sauce, sake and miso, and has now captured a following of local chefs who use it as a seasoning base for marinades, sauces, salad dressings and pickles.

Thirst: Jon Bonné revisits the basics of Bordeaux: “I figured it was time for a fresh look at the region’s wines – not so much at that classed-growth level but in simpler realms. In short, the charms of a very good vintage like 2010, one with both ripeness and structure, have the benefit of extending even to Bordeaux’s more basic bottles. Nothing in our tasting exceeded $40, and as often as not, we needn’t have gone much above $20.”

The Cocktailian: Gary Regan shares his thoughts on shaking versus stirring drinks — “I’ve always used a modified version of the shaken/stirred rule by adding, ‘unless the customer directs otherwise.'” — and then he shares a recipe for a Lillet Rosé libation dubbed Gentle Persuasion. It’s a looker, too.

Chefs Night In: Ian Flores and Annabelle Topacio — a.k.a. the folks behind Dogpatch ice cream shop Mr. and Mrs. Miscellaneous — share their dinner routines when they cook at home with their adorable 4-year-old daughter, pictured above. Included is their recipe for Ebleskivers With Strawberry Jam.

Weeknight Dish: Right now, salmon is warranting quite a pricetag at the market, so Amanda Gold ponders some quick and easy ways to stretch the fish. Did someone say salmon BLT?